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8
Complex
Published 2010
The Berkshire pig has an amazing amount of intermuscular fat, which makes it incredibly tender and flavoursome. I use the jowl, which is a cut taken from the jaw of the pig. The jowl is surrounded by a good layer of pure white fat, which has a very fine flavour, and cooking the jowl very slowly makes for an incredibly tender piece of meat. To make a crackling from the pig skin would mean leaving an inch of fat on the meat, so I have made a crackling from maltose instead. The maltose is a gr